Cooking oils provide the body with a concentrated source of energy and essential fatty acids through daily dietary intake. Lipids also serve as an important component of cell walls and carriers of fat-soluble vitamins. In addition, lipids give food a sense of flavor and texture.

Edible vegetable oils are prone to loss of quality by oxidation and microbial degradation. This causes nutrient loss and unpleasantness. Deterioration of quality contributes to the formation of oxidation products, which are reactive and toxic and ultimately pose health risks, including cancer and inflammation.

Edible vegetable oils are triglycerides of plant origin, including olive, palm, soybean, canola and sunflower oil. Vegetable oils can deteriorate and lose their nutritional value and flavor during improper extraction or after transportation and storage. Humidity, microbes, air, antioxidants, and exposure to sunlight are among the factors that determine the bitterness or degradation time of the oil.

In general, the main quality criteria of oils are: moisture content, specific gravity, peroxide value, acid value and iodine value.

Cooking oils are generally refined before consumption so that the resulting flavor is sensorially neutralized. Even very small traces of volatile product are easily detected by the consumer.

It undergoes many tests to allow the affixing of the QLabel quality label on the oil packages. QLabel tag for consumers, product is a testament to its quality.

Based on years of experience and knowledge, our organization provides testing, analysis, measurement and evaluation services as well as numerous certification services. In these studies, it takes its strength from its experienced staff and advanced technological opportunities and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. It also provides QLabel quality label services for oils within the scope of food products to requesting persons and organizations.